1 tablespoon olive oil 1 large onion, chopped 1 red bell pepper, seeded and chopped 2 garlic cloves, miced 2 tablespoons chili powder 1 1/2 cups lentils 28 oz can crushed tomatoes 1/2 teaspoon allspice cayenne pepper to taste salt and pepper 2 cups water 1 cup apple juice
Heat oil in skillet over medium heat. Add onion, bell pepper and garlic; cook until softened. Stir in chili powder and cook 30 seconds longer.
Transfer mix to 4 qt slow cooker. Add lentils, tomatoes, alls[ice, season with cayenne, salt and pepper. Stir in water and juice. Cover and cook on low 8 hours. Add more water if chili gets too thick.
Number of Servings: 12
Recipe submitted by SparkPeople user FIT-N-SEXY2B.
Have made it, submitted this recipe too and realized that two others have as well. I'm the extra veggie and lots of spice kind of girl too and added Yves veggie ground to satisfy the "meat" lovers in my house. A huge hit...freezes like a dream.
I am not a big chili person but I loved this! I did not use the allspice and added more chili powder at the end because I like it very spicy. I also added ground turkey. It was delicious and made a huge batch--plenty to freeze for leftovers! I will definitely make this again.